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Rapportera problem med översättningen
And yes... build 42. I'll give you credit for this witty joke about "a couple of months" ;). In general... I have a schizo theory that this build [FORTY TWO] is not easy. And we will wait for this [42], just like those dudes waited for their answer.
As for compote, the whole problem is what people mean by this word. I also did some research on the Internet and was amazed that in the West “kompot” is actually considered something like jam, while in the countries of the Post-Soviet space it is more like “a drink made from boiled fruits and sugar” and it somewhat similar to... well... fruit juice, only prepared by boiling rather than squeezing. I think it's just a matter of context and traditions in different countries. And yes, in reality, the shelf life of compote is up to two days, which is not very much.
What about the idea of dried fruits? Or, for example, dried mushrooms?
Oh, and you can also make low-alcohol cider from the same apples, or make moonshine from yeast, sugar and potatoes. The plant world is truly limitless in possibilities.
But perhaps recipes for such advanced recipes will be ported.
1) the apples are cut into a couple of pieces, after which they need to be dried in the oven. In this state, they do not have a shelf life, although their total nutritional value and calorie content should be approximately 80-90% of a fresh apple, plus cause a slight thirst when consumed.
2) cook apple compote in a saucepan. After this, it can be bottled into a couple of bottles.
A moderately long and interesting process, and also balanced.